PECAN CHICKEN
4 boneless chicken breast portions
1/4 cup honey
1/4 cup Dijon mustard
1 cup finely chopped pecans
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4" thickness, pounding with a mallet or the bottom of a skillet; set aside.
Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a lightly greased shallow baking dish. Bake at 350 degrees for 30 minutes or until tender. Yield: 4 servings.
^^^^^
BROCCOLI PECAN CASSEROLE
1 (16 ounce) package frozen chopped broccoli
1 can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1cup grated sharp cheddar cheese
1 cup chopped pecans, divided
2 eggs, well beaten
2 tablespoons margarine, melted
3/4 cup crushed corn flakes (measured after crushing)
Cook broccoli according to directions on package. Drain. Add soup, mayonnaise, onions, cheese and 3/4 cup chopped pecans; mix to combine. Add eggs; mix well. Pour into 9 x 9-inch baking pan or similar sized casserole dish. Combine melted margarine and crushed corn flakes; add remaining 1/4 cup pecans. Sprinkle over all. Bake at 350 degrees for 30 minutes. Serves 6 to 9
^^^^^
PECAN CAKE
1/2 cup shortening
3/4 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3/4 cup chopped pecans
Preheat oven to 350 degrees. Prepare two 9-inch round cake pans by spraying lightly with cooking spray. Can line with parchment or wax paper, if desired.
Cream together shortening, white and brown sugar; add vanilla. Beat in eggs, one at a time. Combine flour, baking powder and salt. Add dry mixture in two or three portions alternately with milk. Fold in chopped pecans. Pour batter into prepared pans. Bake for 25 to 30 minutes, until toothpick comes out clean. Top with frosting.
FROSTING FOR PECAN CAKE:
3 1/2 cups powdered sugar
3 tablespoons butter or margarine
1 teaspoon vanilla
Pinch of salt
2 tablespoons caramel syrup (ice cream topping)
3 tablespoons water (maybe a little more)
3/4 cup chopped pecans
Beat butter, vanilla, salt, caramel syrup and water into powdered sugar. If frosting is stiff, add just a little more water, one teaspoon at a time until spreading consistency. Spread frosting on top of one layer. Sprinkle with half of pecans. Add second layer; spread frosting over top and sides. Sprinkle remaining pecans on top and press lightly into frosting to keep in place.
|
